Ingredient:
2 tbsp butter
4 boneless skinless chicken breasts (1 1/4 lb)
3/4 tsp salt
2 cups pitted sliced peaches, thawed if frozen
2 green onions, whites and greens separated, sliced on the bias
2 tbsp packed brown sugar
1/4 cup water
1 tbsp rice vinegar
1 1/2 tsp chili garlic sauce
1 1/2 tsp soy sauce
Lime wedges
Cooked white rice
Method:
Heat oven to 400°F. In 12-inch ovenpoof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on first side. Turn; cook 3 to 4 minutes longer or until browned on second side. Transfer to plate; cover to keep warm.
Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
In small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with green onion greens. Serve with lime wedges and rice.
2 tbsp butter
4 boneless skinless chicken breasts (1 1/4 lb)
3/4 tsp salt
2 cups pitted sliced peaches, thawed if frozen
2 green onions, whites and greens separated, sliced on the bias
2 tbsp packed brown sugar
1/4 cup water
1 tbsp rice vinegar
1 1/2 tsp chili garlic sauce
1 1/2 tsp soy sauce
Lime wedges
Cooked white rice
Method:
Heat oven to 400°F. In 12-inch ovenpoof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on first side. Turn; cook 3 to 4 minutes longer or until browned on second side. Transfer to plate; cover to keep warm.
Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
In small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with green onion greens. Serve with lime wedges and rice.
